[spicy toscana soup]

Serves 4 as an appetizer, 2 as an entree

Based on top secret's version of the same name

2 3/4 cup chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound hot ground sausage (I use jimmy dean hot sausage)

1/4 tsp salt

1/4 tsp crushed red pepper flakes

In a large skillet, cook the sausage over medium high heat. When crumbled and cooked, drain the fat from the meat by letting sit on a plate covered with a paper towel. 

Meanwhile, combine the stock and cream in a large pot over medium heat. 

Wash the potato and cut into 1/4 inch slices, then quarter the slices and add them to the soup. 

Wash and dry, then chop the kale. Add to the soup. 

Add the sausage to the soup. 

Add the spices and let the soup simmer for 1 hour. Stir occasionally. 

Optional: top with shredded Parmesan cheese. 

[new potatoes au gratin]

Serves 2-3
Estimated time: 40min

Ingredients
1 1/2 tablespoons butter
1 tablespoons flour
1 cups whole milk
Salt and white pepper
6-8 new red potatoes, cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese

Directions
Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.

[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[caramelized vegetables]

This recipe is so easy and so tasty, I was kicking myself that I'd never used my balsamic vinegar this way.  I know it's not that hard, and the veggies aren't really caramelized, but they look and taste like they are and we love it.  

2 pounds small red potatoes, cut into 1-inch pieces (depending on how big the potatoes are, I cut them into quarters so I have little 1 inch wedges)

1/2 tsp salt

1 pound asparagus, cut into 2-inch pieces

1/3 cup salted butter or Smart Balance (I always see how much butter this truly is when I'm cutting it, so I tend to use a Tbsp or so shy of 1/3 cup)

1 large onion, chopped (white, yellow or red depending on what you have or like), (about 1 cup)

1/4 cup balsamic vinegar

1/4 cup packed brown sugar

Pepper

Heat 2 inches of water to boiling in a 3-quart saucepan.  Add potatoes and 1/2 tsp salt.  Heat to boiling; reduce heat to medium.  Cover and cook about 12 minutes, or until tender, drain and set aside.

Heat 1-inch water to boiling in the saucepan that held the potatoes.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook about 5 minutes or until crisp-tender; drain and set aside.  

Melt butter in the same saucepan over medium-high heat.  Cook onion in butter about 5 minutes, stirring occasionally, until golden brown and opaque.  Stir in vinegar and brown sugar.  Add the potato and asparagus to the onion mixture and toss to coat everything.  Season with pepper and serve immediately, or pour contents into large Pyrex pan and keep warm (about 200 degrees) until ready to serve.  (I like to make this first and keep it warm so it sits together and the potatoes soak up even more of the liquid).  

This dish could easily serve 6 people, or 2 very hungry people with a small main dish of fish or chicken.

[biscuit, ham and potato bake]

so simple... an easy Sunday morning feast

This recipe is based on a recipe by Pillsbury

Prep Time: 15 Min
Total Time: 55 Min
Serves: 2

Ingredients:

2 Pillsbury Grands frozen buttermilk biscuits (from 25-oz bag)

2 eggs

1/3 cup 1% or nonfat milk

1/4 teaspoon ground mustard

1 cup frozen potatoes, (diced hash browns, uncooked)

1/3 of a red bell pepper, diced

1/3 of a white onion, diced

1/2 cup diced ham

1/2 cup shredded Cheddar cheese (2 oz)

Directions:
Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.  Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.  Drizzle 2-quart Pyrex pan with olive oil.  Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.  Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

[creamy potatoes and pork chops]

super easy, super basic meat and potatoes

Prep Time: 20 Min
Total Time: 1 Hr 15 Min
Makes: 4

Ingredients:

2 bone-in pork loin chops, trimmed of fat

1/2 tsp seasoned salt

1 (10 3/4-oz) can condensed cream of mushroom soup

1 1/4 cups milk

1 Tbsp Worcestershire sauce

8 red potatoes, washed and quartered with skins left on

1 cup frozen sweet peas 

Directions:
Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

[roasted red potatoes with rosemary]

I don't know why I'm always trying to find a better, easier recipe for roasted potatoes, but I am.  There's something so simple about roasted potatoes that makes them taste like they're fried, but light because they're not.

This makes 3 servings.

6-8 small red potatoes, quartered

1 Tbsp olive oil

1 tsp dried rosemary*

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 400 degrees.  Combine all ingredients in a large bowl to coat potatoes.  Spray a large baking pan (like Pyrex) with Pam, or similar non-stick cooking spray.  Transfer potatoes to baking pan and cook in oven for 35 minutes or until tender and golden.

*Rosemary can also be replaced by dill or thyme.

[rosemary roasted potatoes]

This is adapted from a recipe from Food & Wine Magazine - since there's only two of us, we're often copying flavors but not quantities... 

serves 2

1 large potato

salt

about 1 Tbsp dried rosemary

extra virgin olive oil

black pepper

Cut the potato into 1-inch cubes and place in a pot with cold water (enough to cover the potatoes).  Bring the potatoes and a pinch of salt to a boil and let simmer for 12 minutes.  Drain the potatoes and return to the pot to dry out the chunks.  

Spread foil over a rimmed cookie sheet.  Spread the potatoes on the foil and sprinkle with rosemary.  Drizzle with olive oil and salt and black pepper.  Toss to coat the potatoes.  (There should be enough olive oil to form a thin layer on the bottom).  Roast the potatoes for 45 minutes, stirring a few times and adding olive oil if needed.  When the potatoes are starting to brown, (about 45 minutes), tilt the cookie sheet and pour off any excess oil.  Roast the potatoes for 15 minutes longer, until browned and crisp.  Serve warm.

[potatoes au gratin]

serves 2-3 as a side dish

2 medium russet potatoes, peeled

1/2 cup heavy cream

1/4 cup whole milk

3/4 Tbsp flour

1 large garlic clove, minced

salt and pepper to taste

1 Tbsp butter, softened

3/4 cup grated Cheddar cheese

1 Tbsp or so of freshly chopped parsley

Preheat oven to 400 degrees.

Cut potatoes into 1/4 inch slices, then quarter each slice.

Beat together cream, milk, flour, garlic salt and pepper until well mixed.

Coat the inside of a large baking dish with the softened butter.

Arrange 1/4 of the potatoes on the bottom of the dish.  Pour some of the cream mixture over the potatoes.  Repeat this layering two more times.

Cover the baking dish with foil and bake for 30 minutes.  Uncover and bake another 30 minutes, or until the potatoes are starting to brown on top.  

Sprinkle cheese on potatoes and bake for another 5-10 minutes, or until the cheese is bubbly and starting to brown.  Sprinkle parsley on cheese and let cool for a couple minutes.  Serve and enjoy.

[erin & bobby's potato salad]

bobby made it up - erin perfected it

This is the 2nd best potato salad I've ever had (the first being Jacobson's, which is a family favorite that can never be recreated or beat).  This is based on Bobby Flay's Mesa Grill Potato Salad that I've adjusted and will use any excuse to make it.  

Ingredients:

1 pound new potatoes (8-10 small)

1 cup mayonnaise

1/8 cup Jack Daniels Honey Dijon Mustard

1/2 Tbsp Northwoods Fire from Penzeys or Chipotle

1 Tbsp lime juice

1 green onion (white bulb and 3 inches of green), finely chopped

1/2 medium red onion, thinly sliced

1 small jalapeno pepper, finely diced

2 cloves garlic, finely chopped

2 Tbsp coarsely chopped cilantro

1/4 tsp cayenne

Salt and black pepper

In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 15-18 minutes.  Drain and slice 1/2 inch thick.

mix this

In a large bowl, combine the mayonnaise, mustard, Northwoods Fire or Chipotle, lime juice, green and red onions, jalapeno, garlic, cilantro, salt and pepper.  Once the mixture is well combined, place the warm sliced potatoes in the bowl and mix carefully folding the mixture until combined.  Season to taste with additional salt and pepper.  Cover and place in refrigerator for an hour, or until ready to serve.  Can also be served immediately, warm.

[twice baked potatoes]

Medium to large potato (1 per person)

Vegetable oil

Milk (2 tbsp per potato)

Garlic powder

Dill

Grated cheese (like Colby Jack, at least 3 tbsp per potato)

Salt and pepper

Preheat oven to 400 degrees.

Wash potato prick holes in it with a fork (about 8 stabs per potato). Rub each potato all over with a little oil. Place the potato right on the oven rack (no pan) and bake for 45-60 minutes. (You should be able to tell when it's done by grabbing it with an oven mitt, a little soft, squeezable).

Adjust oven to 350 degrees.

Let potato cool for 5 minutes. Cut top 1/4 of less from potato, lengthwise. Scoop out the potato's insides and put into medium sized bowl. Reserve skin. Mix potato, milk, a couple dashes of garlic powder, a dash of dill, some of the cheese (save a little), salt and pepper. Mash until it's lumpy but well mixed. Adjust seasonings to your liking.

Put potato mixture back into the potato skin, packing it in but letting it overfill. Put it into a baking dish and sprinkle the rest of the cheese on top.

Put into 350 degree oven for 20 minutes. It's done when the cheese is melted to your liking.

Tip: When you've removed after the cheese is melted, cut a small 1-inch cut into the top of each and place 1/3 tbsp of butter in each. Serve while hot.

[parmesean baked potato]

serves 2
an edited version of Paula Deen's 'Half-Baked Potato'

1 large baking potato
2 tbsp Olive Oil
1/4 cup grated Parmesan
1/4 tsp paprika
Garlic Salt or Powder (The salt helps build a better crust, but if you're watching your salt intake, cheat yourself)

Cut the potato in half lengthwise. Brush the cut sides with olive oil. Mix Parmesan, paprika and garlic together. Dip the cut sides in the Parmesan mixture. Place the potato, cut sides down, on a greased pan (Pam), and bake at 350 degrees for 1 hour.

Serve cut side up and enjoy with some Smart Balance or butter, or sour cream... or whatever you want.

[oven roasted red potatoes w/ rosemary and garlic]

serves 6
adapted from Paula Deen

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin Olive Oil
4-6 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary

Preheat oven to 350 degrees.

Quarter the potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Season with salt and pepper and stir. Transfer the potatoes to a shallow baking pan and roast in oven until the potatoes are tender when tested with the tip of a knife, (about 45-60 minutes). Serve hot.

[horseradish smashed potatoes]

serves 2
adapted from Rachael Ray

1 pound small red potatoes, cut into quarters
coarse salt
coarse black pepper
1 tbsp unsalted butter
1/8-1/6 cup sour cream
1/2 rounded tablespoon prepared horseradish
1/8-1/4 cup milk, depending on how you like it

Place potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

Drain the potatoes and return them to the hot pot on the warm (but turned off) stovetop to dry them out. Add the butter, sour cream, horseradish and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste.

Serve as a side dish with sweet sausages braised in onions

[garlic mashed potatoes]

Prep Time: 30-40 min - Serves 2

3 Potatoes
1/2 Cup Milk
2Tbsp. butter
Garlic salt
Garlic powder
Parsley
1/2 cup shredded cheese (Colby Jack)

Optional: Rosemary &/or Dill

Boil Water. Wash off potatoes. Cut each potato into smaller chunks. (Keep skins on).
Boil potatoes, (about 20 minutes). Potatoes are done when they come apart easily with a fork. Drain potatoes - return to pot on counter. Add all other ingredients. Add more milk or garlic as desired. Serve hot.